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Pasture-Raised Chicken Livers & Hearts
Pasture-raised chicken livers are the gentlest introduction to organ meats — milder than beef liver, faster to cook, and cheap enough to experiment with. Ours come from birds that lived outdoors on Maryland grass, moved to fresh pasture daily and fed a Non-GMO, soy-free ration — no antibiotics, no added hormones. Livers and hearts, vacuum-sealed by the pack, for the kitchen or the raw-fed dog.
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The Beginner's Organ Meat
If beef liver feels like the deep end, chicken liver is the shallow entry. It’s smaller, milder, and cooks in minutes — and it anchors some of the most beloved dishes in traditional cooking: chicken liver pâté, dirty rice, chopped liver, and the simple skillet of livers, onions, and butter that used to be a weeknight normal. The bird’s diet carries through here the same way it does everywhere: livers from pastured, foraging chickens run darker and richer than the pale tubs at the grocery store.
Chicken hearts are the sleeper pick — tiny, firm, and closer to dark meat than to organ flavor. Skewered and grilled (the Brazilian churrasco way), or sautéed hot with garlic, they convert organ skeptics faster than anything else we sell. Raw feeders portion both cuts as staples.
Two Fast Preparations
- The pâté route: sauté livers in butter with shallots until just pink inside, blend with more butter and a splash of cream, chill. Twenty minutes of work, a week of crackers.
- The skillet route: dust livers or halved hearts in seasoned flour, sear hard in butter 2–3 minutes per side, finish with onions. The rule from every other lean cut on this farm applies double here — pull them while the centers still blush. Overcooked liver is grainy liver, and it’s the only way to ruin the dish.
Frequently Asked Questions
What do pasture-raised chicken livers taste like?
Milder and cleaner than beef liver, with a richness that follows the bird’s foraged diet. Cooked to just-pink, they’re closer to a delicacy than a dare.
How do I cook chicken livers so they aren't grainy?
Hot pan, short time — 2 to 3 minutes per side, centers still slightly pink. Graininess is purely an overcooking artifact.
What are chicken hearts good for?
Skewers, sautés, and stews — they eat like concentrated dark meat. They’re also a raw-feeding staple for dogs and cats.
Can I feed these to my pets?
Raw feeders use both livers and hearts widely as organ components of the rotation. As with any diet change, check with your vet for your animal.
How are the birds raised?
Outdoors on Maryland pasture, moved daily to fresh grass, on a Non-GMO, soy-free feed from a local Pennsylvania mill — no antibiotics, no added hormones. Processed at a USDA-inspected facility.
Related
Shop all pasture-raised chicken
Grass-fed beef organ meats — the next step up in the nose-to-tail rotation
Chicken backs and necks for the broth that goes with the pâté
What Customers Are Saying
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